• 4 puff pastry cups (4 inch diameter)
• Egg wash (1 egg and 1/2 cup milk)
• 1 lb. Jumbo gulf shrimp, peeled and deveined
• 6 oz. sliced shitake mushrooms
• 4 oz. baby green peas
• 1 bundle chopped green onions
• 10 chives
• Pinch of garlic

Preheat oven to 300 degrees. Cut out 4 inch diameter rings in pastry sheets, then crimp 2 1/2 inch ring inside of circles. Lightly brush with egg wash. Bake 8-10 minutes till golden brown. Heat saute pan. Saute shrimp with clarified butter and pinch of garlic. Before shrimp are completely cooked, add shitake mushrooms, baby peas and green onions. Place puff pastry cup in center of plate. Remove center. Ladle sauce around pastry cup and a little inside. Place shrimp in pastry cup (4-5 shrimp per cup). Garnish with fresh chives.

Gouda Cream Sauce:

• 2 cups heavy whipping cream
• 1/2 lb. shredded Gouda cheese

Start reducing 2 cups of heavy cream by one half. Once reduced, add 1/2 lb. of Gouda cheese. Sauce will thicken; set aside and keep warm.
Serves four.

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• 4 filets of grouper, thinly cut (6-8 oz. each)
• 6 baking potatoes, peeled, thinly julienned and rinsed thoroughly
• 1 cup flour
• 1 cup egg wash (2 eggs and 1 cup milk beaten together)
• 1 pt. cherry tomatoes
• 1 bundle chopped green onion
• 2 medium red onions, julienned
• 1/2 lb. baby greens (mesculun mix)
• 3 oz. lemon juice
• 2 Tbsp. capers with juice
• 1/2 lb. lightly salted butter
• 1 cup clarified butter
• Pinch of garlic

Prepare potatoes, peel thinly, julienne and rinse thoroughly. Try to rinse all starch off potatoes. Soak in water. Using thin filets of fish, crust grouper with egg wash, then dust in flour. Place potatoes on firm surface. Place fish on bed of potatoes and more julienned potatoes on top and press firmly together. The egg wash and flour will hold potatoes to fish filet. Heat saute pan. Using clarified butter, saute crusted fish till golden brown on both sides till fish is completely cooked. Place on paper towels to drain. While fish is cooking, prepare sauce. Heat clarified butter in saute pan. Reduce lemon juice and capers in saute. Lower heat and slowly incorporate softened butter. In seperate pan, saute red and green onions, cherry tomatoes and garlic in olive oil. Place fish on bed of baby greens and finish with saute and lemon caper butter sauce.
Serves four.

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• 4 steaks of yellowfish tuna (8 oz. each)
• 1 bundle asparagus
• 2 sweet potatoes, finely julienned
• 1/2 lb. baby greens (mesculun mix)
• 1 Tbsp. ground cinnamon
• 1 Tbsp. ground coriander
• 1 Tbsp. ground allspice
• 1 cup tempura batter
• 1/2 cup molasses
• 1/2 cup BBQ sauce
• 1/4 cup apple cider vinegar
• Peanut oil

To make molasses BBQ sauce, mix molasses, BBQ sauce, apple cider vinegar thoroughly. Make spice rub by mixing cinnamon, allspice, and coriande. Rub on both sides of tuna steaks. In peanut oil, quick fry julienned sweet potatoes till crispy. Fry asparagus spears in tempura butter till golden. In a hot cast iron skillet, sear tuna steaks to medium rare. To assemble, place molasses BBQ sauce around plate. Tightly pile mesculun mix in center. Top with tuna steak, then sweet potato shreds and lay asparagus to form pyramid.
Serves four.

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